[Presence of Listeria monocytogenes and Listeria sp. in fresh and cured sausages. Use of different conditions of time and temperature for incubation].
Two different temperatures for enrichment of Listeria monocytogenes and related species have been studied (1) cold enrichment at 4 degrees C (2) enrichment at 30 degrees C (FDA method). Also, two selective media for isolation were tested: Acriflavine-Ceftazidime agar (A.C.) and Palcam agar. We have studied 72 samples of dry-cured sausage (called 'longaniza') at different stages of maturation: fresh, semi-cured and cured samples. The most efficient method was cold enrichment at 4 degrees C during 5 days followed by isolation in Palcam agar, but results were only significant for fresh sausages (P < 0.05).
Rota
C
C
Dpto. Producción Animal y Ciencia de los Alimentos, Bromatología y Microbiología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Spain.
Yangüela
J
J
Blanco
D
D
Carramiñana
J J
JJ
Herrera
A
A
D000818:Animals; D003470:Culture Media; D005516:Food Microbiology; D008087:Listeria / Q000302:isolation & purification*; D008089:Listeria monocytogenes / Q000302:isolation & purification*; D008461:Meat Products / Q000382:microbiology*; D013696:Temperature; D013997:Time Factors
D003470:Culture Media
Presencia de Listeria monocytogenes y Listeria sp. en longanizas frescas y curadas. Utilización de distintas condiciones de tiempo y temperatura de incubación.